Raising a pig is easy to do, even in a small space like a
suburban backyard. In just five months, a 30-pound shoat will
become a 250-pound hog and provide you with 100 pounds of pork,
including tenderloin, ham, ribs, bacon, sausage, and more. For
anyone who wants to raise a pig for meat in a backyard or on a
small farm, this comprehensive guide explains exactly how to do it,
humanely and safely. Livestock expert Sue Weaver covers everything
from selecting a breed with great flavor and bringing your shoat
home to feeding, housing, fencing, health care, and humane
processing.
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